This looks so good....thank you, Babra!! Fiesta Bubble Bread 1/2 c. butter, melted 1-1/2 c. shredded Mexican-blend cheese 1/4 c. shredded mozzarella cheese 10-oz. jar sliced jalapeņo peppers, drained 1 t. dried parsley 2-12-oz. tubes refrigerated biscuits, cut into quarters In a large bowl, combine butter, cheeses, pepper slices and parsley; add biscuits and toss to coat. Transfer to an ungreased Bundt pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving plate; serve warm.

 

 

 

 

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Fiesta Bubble Bread

1/2 c. butter, melted
1-1/2 c. shredded Mexican-blend cheese
1/4 c. shredded mozzarella cheese
10-oz. jar sliced jalapeņo peppers, drained
1 t. dried parsley
2-12-oz. tubes refrigerated biscuits, cut into quarters

In a large bowl, combine butter, cheeses, pepper slices and parsley; add biscuits and toss to coat. Transfer to an ungreased Bundt pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving plate; serve warm.

Jane Daugherty Giddens shared Janet Knight's photo.